Pineapple Barbecue Meatballs
A delightful blend of sweet and savory flavors, these slow cooker pineapple barbecue meatballs are perfect for any occasion and loved by kids and adults alike.
Ingredients
Meatball Ingredients
- 1 pound ground beef (or ground turkey for a lighter option) Substitute turkey for healthier option.
- 1 cup breadcrumbs Use gluten-free breadcrumbs if needed.
- 1/2 cup finely chopped onion
- 1 large egg
- 1/4 cup milk
- to taste salt and pepper
Sauce Ingredients
- 1 cup barbecue sauce
- 1 cup crushed pineapple (drained)
- Optional: chopped green onions or sesame seeds for garnish
Instructions
Preparation
- In a large bowl, combine the ground beef, breadcrumbs, chopped onion, egg, milk, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs, about 1 inch in size.
- In a separate bowl, whisk together the barbecue sauce and crushed pineapple.
- Place the meatballs in the slow cooker and pour the sauce over them, ensuring they are well coated.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the meatballs are thoroughly cooked and tender.
- Stir gently before serving to coat the meatballs in the sauce again.
Notes
Serve these meatballs with toothpicks for an appetizer or over rice for a filling meal. They pair well with coleslaw and cornbread. Leftovers can be stored in an airtight container in the fridge for up to four days, and can also be frozen for up to three months. Let the meatball mixture rest for about 15 minutes before cooking for the best results.